>I found this recipe long, long ago when my kids were young, our incomes were low, and we needed cheap and decent nutrition. Using dried beans and a few basic kitchen staples, these baked beans are delicious and high in iron. This dish can be vegetarian or use salt pork or bacon. The flavor is similar either way.
Ingredients:
1 lb. dry small white beans (Great Northern are my favorite)
1 small onion, minced
3 Tablespoons each molasses, ketchup
1 1/2 teaspoon salt
1/4 cup brown sugar
Optional: 1/4 lb. salt pork or 6 pieces of bacon, diced
Soak beans overnight. Sometimes I soak them for an entire 24 hour period because I really, really don’t like crunchy beans.
Rinse and drain.
Put beans and 3 cups of water in the crock pot on high, covered, for 1 hour. Combine all other ingredients. Stir into beans. Cook, covered, for 7-8 hours on low or 4-6 on high. If the mix dries out, heat 1/2 cup water to near boiling and add to beans.
Tip: coat measuring spoon lightly in oil or nonstick spray to help the molasses and ketchup measure and pour more quickly.
Stir occasionally. Serves 8-10 as a side dish and makes a great leftover. If you’re a hot dog or brat person, this bean dish makes a great base for Beans & Weenies. Dice one hot dog or bratwurst into a bowl of beans and reheat: there’s lunch!
>My oldest LOVES baked beans–and this looks really easy!